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Preheat your oven to 400°F (200°C). Place about ½ teaspoon of melted butter into each cup of a standard 12-cup muffin tin.
In a blender or large bowl, combine the flour, kosher salt, cinnamon, milk, eggs, and vanilla. Blend or whisk until the batter is completely smooth with no lumps.
Carefully pour the batter into the muffin cups, filling each about half full.
Bake for 12–15 minutes until the pancakes are puffed up high and the edges are a deep golden brown. Do not open the oven door during baking, as the steam is what makes them puff!
Remove from the oven and serve immediately while they are at their puffiest. Dust with powdered sugar and top with a dollop of whipped cream or fresh fruit.